College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China.
Food Res Int. 2022 Oct;160:111725. doi: 10.1016/j.foodres.2022.111725. Epub 2022 Jul 21.
The phenomenon of protein aggregation in food science is very common, but the formation mechanism is unclear. The formation of protein aggregates (PAs) is influenced by various factors, and aggregates with different sizes and shapes play an important role in food systems. Although there have been many reports on food PAs, many challenges still need to be addressed, and a systematic literature review is lacking. Thus, hypotheses about the PAs formation mechanism were summarized, and the fibrosis aggregates formation mechanism was described. The main findings of this paper indicate that the forces driving protein aggregation are covalent and non-covalent cross-linking interactions. The determination of PAs is mainly based on protein particle size combined with multispectral methods. PAs are not only associated with protein functional properties (such as emulsion and gel) but also related to harmful substances (such as advanced glycation end products, AGEs) formation. Finally, the applications of PAs in food science were summarized. Outlook and challenges were described from the perspectives of food processing conditions and parameters, food components and their interactions, food nutrition and health relationships, etc. This review will attract more food scientists to participate in related research on protein aggregation in the future.
食品科学中蛋白质聚集的现象非常普遍，但形成机制尚不清楚。蛋白质聚集体（PAs）的形成受多种因素影响，不同大小和形状的聚集体在食品体系中起着重要作用。尽管已经有很多关于食品 PAs 的报道，但仍有许多挑战需要解决，并且缺乏系统的文献综述。因此，总结了 PAs 形成机制的假设，并描述了纤维化聚集体的形成机制。本文的主要发现表明，驱动蛋白质聚集的力是共价和非共价交联相互作用。PAs 的测定主要基于蛋白质颗粒大小结合多光谱方法。PAs 不仅与蛋白质功能特性（如乳液和凝胶）有关，而且还与有害物质（如晚期糖基化终产物，AGEs）的形成有关。最后，总结了 PAs 在食品科学中的应用。从食品加工条件和参数、食品成分及其相互作用、食品营养与健康关系等方面描述了展望和挑战。这篇综述将吸引更多的食品科学家参与未来关于蛋白质聚集的相关研究。
